FR2476448A1 - PROCESS FOR PROCESSING FOOD - Google Patents

Abstract

PROCESS AND APPARATUS FOR PREPARING A FOOD PRODUCT CONTAINING A STUFFING COATED IN AN EDIBLE SHEET MATERIAL. THIS PROCESS CONSISTS OF PLACING PIECES OF STABILIZED STUFFING 1, FOR EXAMPLE FROZEN, ON A SHEET 3A OF EDIBLE MATERIAL, COVERING THE WHOLE WITH A SECOND SHEET 3B OF EDIBLE MATERIAL, PLACING THE ASSEMBLY OR SANDAUWICH 35 ON A TRAY 35 IN A CHAMBER 30 WHICH IS VACUUMED, THEN REINSERT A GAS IN THE CHAMBER, THE PRESSURE OF THE GAS APPLYING THE TWO SHEETS AGAINST THE OTHER AND WELDING THEM TIGHTLY AROUND THE PIECES OF STUFFING. APPLICATION TO THE PREPARATION OF FOOD PRODUCTS, SUCH AS CRUST PASTA, PASTA COATED SAUSAGES, PIES, ETC.

Description

The present invention relates to a method of treating

  foodstuffs and relates more specifically to

  a process for treating or preparing food products

  and an apparatus for carrying out this process.

  More particularly, the invention relates to the manufacture of food products which comprise a stuffing enclosed in an edible sheet material, such as,

  for example,. a paste or the like. Until today,

  assigned to manufacture food products designed for

  mass production required either the execution of a

  important manual is significant investments in

  installations and machinery (such as, for example,

  carriers, molds and the like) as well as production in large quantities in order to obtain a required degree of efficiency during the manufacturing process.

  It is thus understood that the implementation and the application

  cation of such manufacturing processes are relatively

  expensive and that these processes also require uninterrupted supervision and / or maintenance to ensure high quality standards

  product and hygiene standards.

  In addition, until now, during the preparation of food products, hot stuffings have been used.

  which posed problems with regard to the tex-

  of the dough and which also posed problems

  nutention. It can be said, therefore, that processes for the preparation of food products have so far

various handling problems.

  The purpose of the invention is in particular to solve

less in part these problems.

  Other objects of the present invention will be apparent

  a-reading the following description.

  The invention relates to a method of manufacturing food products comprising the following phases 1 - there is a stuffing substance sandwiched between layers of sheet material, flexible, edible;

  2 - the gas is evacuated from the space surrounding the substance

  stuffing mantle and sheet material; 3 - a gas is introduced around the stuffing and the sheet material such that this gas compresses the layers of sheet material one of

against each other around the farce.

  The invention also relates to a method of manufacturing food products which comprises the following phases: 1 - a stuffing substance is available in

  sandwich between layers of sheet material, flexible, co-

  mestible; 2 - the gas is evacuated from the space surrounding the

  stuffing and sheet material; 3 - we provoke

  that the positioning of forming means against the sheet material in the vicinity of the locations in which the stuffing is sandwiched between the layers of material

  sheet so as to thereby weld the sheet material to

  tour of regions containing stuffing; 4 - a gas is introduced around the stuffing and the sheet material such that this gas compresses the layers of flexible sheet material against each other to weld the layers around.

the joke.

  The invention finally relates to an apparatus for preparing food products which comprises a surface designed to carry food products, forming means adjacent to the support surface but spaced from this surface and means for moving at least one of two

  elements constituted by the forming means and by the over-

  support side with respect to the other.

  Other features and advantages of the invention

  The following description will be given in

  as a non-limitative example and with regard to the

where:

  FIG. 1 is a vertical cross-sectional view of

  of a food product being prepared,

  mediately before the air introduction phase;

  FIG. 2 is a vertical cross-sectional view of

  versale of the food product after the air introduction phase; FIG. 3 is a schematic perspective view of a method of preparing a food product; FIG. 4 is a schematic view, in transverse vertical section, showing a first phase of the method according to the invention, wherein a food product is disposed in the evacuation chamber, the chamber being open and under pressure;

  FIG. 5 is another view of the way in which

  of FIG. 4, showing the chamber closed and evacuated;

  FIG. 6 is another view of the invention

  shown in Figs. 4 and 5, this view showing the room

  closed and under vacuum and also showing the means of

  mage in action; FIG. 7 is another view of the invention during the final phase of the described method, this view showing, the chamber again open and under pressure; FIG. 8 is a synoptic table of the process

according to the invention.

  The present invention will be described only at

  For example, with reference to the preparation of food products consisting of a stuffing covered and coated with dough. Such food products are, for example,

  pies, sausages coated with dough, tarts

  products and similar products. It will be understood, therefore, that

  reference is made in the course of the description and in the

  vendications to a sheet material and to dough.

  As shown in Figs. 1, 2 and 3, a food product 2 is formed by disposing a stuffing 1 sandwiched between layers of an edible soft sheet material, such as a paste 3, the faces facing the pulp being 4, preferably, welded together approximately around the periphery of the stuffing 1 so as to substantially coat

completely stuffing 1.

  During manufacture and according to a method of

  preferred embodiment of the invention, the pore layer is formed.

  lower than 3 to a desired thickness and consistency

  and placed on a tray (not shown) covered with

  appropriate protective material, such as, for example, a plastic sheet or a piece of paper

  for hygienic purposes and to facilitate handling.

  The dough layer 3a is of such dimensions that a series of portions may be formed in the surface of the dough layer according to an approximate grid such as

  that shown, for example, in FIG. 3.

  An appropriate joke is then placed on the sheet.

the lower of matter.

  In the preferred embodiment of the invention,

  the stuffing is stabilized, for example by being treated,

  gelled or similarly treated. Doses or pieces of stuffing are placed on the lower sheet 3a of material in an arrangement in which they are relatively spaced from each other; as represented on the

  Fig. 3. Preferably, the bar is formed into blocks or

  preformed shapes that can be placed on the inferior layer

  3a so as to form an approximate grid in

  which blocks or portions are spaced from each other.

  It is preferable (as will be described hereinafter by way of example) that the lower layer 3a of the material

  sheet is placed on or above a tray or sup-

  formatting port with a series of troughs or

  which are separated by elevated areas. So,

  the sheet material is placed on such a tray or on

  forming face and the stuffing pieces are placed on the

  sheet material approximately in alignment with each

  as hollow or recess and so as to correspond to each.

  This description relates to the embodiment of the invention

  according to which a plate having recesses or recesses is used. In the case where a flat or flat surface plate is used, means can be provided for positioning

2476448.-

  stuffing doses on the lower layer of sheet material at spaced locations and at positions in which they are spaced from each other so as to allow the formation of portions spaced apart from each other. For example, an automatic stuffing positioning device with feed means may be used.

or appropriate nozzles.

  Before or after placing the stuffing 1 on the bottom sheet 3a, the dough is preferably moistened by spraying or brushing with water or other humidifying liquid, particularly in the regions between the regions o is stuffing. A top sheet 3b is used and, in

  In some cases, although this is not essential,

  lower face 4 of the upper sheet 3b can also be

moistened.

  The upper sheet 3b is positioned on the bottom sheet 3a and the stuffing 1 and the surfaces of the facing sheets are applied against each other so that the regions around the stuffing portions are applied in the together against each other and so are moistened regions. Each portion thus takes the general appearance shown in FIG. The sandwich thus formed is then introduced into a suitable chamber and most of the air is removed from the chamber. As a result, the air is evacuated not only from the space surrounding the backside of the sandwich as shown in FIG. 1, but also from the spaces A located between the faces 4 opposite the sheets of material 3. After a predetermined degree of vacuum has been reached, a gas or air is introduced into the vacuum chamber so that the atmospheric pressure P acts on the outer faces 6 of the sheets 3e

  The gas or air is preferably reintroduced rapidly

  in the vacuum chamber and the facing faces of the dough sheets 3, which are already adjacent to each other and, in some cases, already supported against each other.

  the other, are made to quickly weld together sub-

  the effect of the rapid introduction of atmospheric pressure into the chamber. Therefore, the atmospheric pressure crushes or shapes the leaves 3 by moving them one

  towards each other around the periphery of each portion of

  this and, thus, the portions of stuffing or stabilized food product are coated. The food product thus prepared

  may be cooked or, where appropriate, frozen for the purpose of

later.

  When a series of portions are formed by this method, the resulting sheet takes on a general appearance which has

  has been shown, by way of example only, in FIG. 3.

  The arrangement shown in FIG. 3 shows that the portions obtained have a roughly square shape. However, this is not

is only one example.

  During the implementation of the process, it is

  It is preferable that the air be removed from the room during a

  time period between 5 and 15 seconds although it has been found that the preferred evacuation time is about 7 seconds. The atmosphere or air must be introduced or returned to the room as quickly as possible. These times do not

  are given only as an example. These times are

  praiseworthy and preferable to the extent that they apply to

  certain private rooms, but it is understandable that

  may occur in the times used in

  performance of the various types of machinery used (such as

  vacuum pumps and the like) and of course

  function of the dimensions and the surface of the rooms used.

  Referring now to FIGS. 1, 2 and 3 in

  combination with Figs. 4, 5, 6 and 7.

  The vacuum chamber has been indicated as a whole by the arrow 30 and is formed to have two parts, namely an upper part and a lower part. These parts can be separated or

  they can be articulated so that they can be easily

open and closed.

  The vacuum chamber 30 is provided with at least one movable plate 31 or it is adapted to house or

  receive at least one such movable plate which is there-

  born and which is adapted to receive a secondary plateau 35

  on which the appropriate form is given to a food product

  silent. The invention will be described by way of example only, with reference to an embodiment in which only one plate is used; however, we understand that the

  room may be made or constructed in such a way as to accommodate or

  hold multiple trays if desired.

  The plate 31 has a cavity 33 in its upper

  upper face 34, this cavity 33 being adapted to receive

  see the secondary plateau 35. The secondary plateau 35 com-

  door, in its upper face 36, a series of cavities 37

  which are preferably arranged in such a way as to form a

  approximation, that is, they are spaced from each other so that the upper surface 36 of the secondary plateau 35 has a series of cavities 37 separated or surrounded by adjacent raised regions 38. As shown in FIG. As an example in the accompanying drawings and more particularly in FIG. 4, to which reference will be made, the lower and upper leaves 3a and 3b are arranged on the secondary plate 35, with the stabilized stuffing 1 arranged sandwiched together as described

upper.

  The vacuum chamber is formed with or formatted with forming means 39, these shaping means being provided or housed in the upper half of the chamber or arranged above the plate, spaced from this plate but close to this one. The shaping means 39 are preferably arranged in the approximate form of a grid having a series of downwardly extending bars which approximately correspond to the raised regions 38 formed between the recesses or recesses.

2476448.

of the plateau.

  The means 39 for shaping thus arranged together

  carry longitudinal bars 41 and bars approximately

  transversely 42 arranged approximately all around the raised regions 38 of the plate 35, in correspondence with

these regions.

  The chamber is constructed in such a way and the shaping means are mounted so that at the

  following the closure of the room and the

  up 35 in the direction of Means 39, or the movement of

  of these means towards the plateau, or else

  placement of the means 39 and the tray towards each other, the

  transversal bars and the longitudinal bars of the grill

  the means 39 move approximately in support

  be the raised areas of the plateau and thus against the

  of the dough passing over the raised areas of the

  tray. This has the effect of maintaining adjacent regions

  dough (which are located around the regions containing the stuffing) and which have already been moistened,

  against others during the introduction of a gas or atmos-

  which causes the adjacent regions of the paste to weld to each other around the periphery of each

  portion of stuffing and so wraps each of these portions.

  The movable plate 31 which carries the plate 35 is provided with appropriate means to allow lifting and

  lower it compared to the shaping means. This agency

  However, it is contemplated that means may be provided to allow the shaping means to move toward the

  plateau or that means can be provided to

  put the displacement'of both the plateau and the means of

  formatting with respect to each other.

  In the preferred embodiment of the invention and as more particularly shown in FIGS. 5, 6 and 7, the movable plate is mounted on chambers or bladders

  inflatable 32 made of a suitable material.

  The bladders 32 comprise valves or faucets

  that lead to the atmosphere. In addition, the ves-

  are connected by pipes with one or two taps

  a5to a vacuum pump (not shown). The vacuum pump is also

  connected by a pipe with a tap to the chamber.

  30. The chamber can be vented by means of an independent valve. The various faucets can be opened and closed for adjustable periods of time and they are

  connected to switches that control them.

  Once the layers of edible material

  and stuffing were formed on tray 35, we close the

room 30.

  The chamber is formed in two parts and the part

  superior is articulated on the lower part or is sepa-

  in another appropriate way from the bottom

from the room.

  A vacuum pump is provided (not shown)

  which is connected by appropriate conduits fitted with

  both in the room and in the bladders. The vacuum pump is controlled by appropriate switches, independently

from the room.

  In operation, the vacuum pump is running and the

  faucets between the vacuum pump and the bladders are normal-

  open, thus connecting the vacuum pump to the bladders. The vacuum is thus applied to the bladders which are in the deflated state. A suitable switching device is used in combination with the chamber and is connected to both the tap which. connects the vacuum pump to the chamber and to those connecting the vacuum pump to the bladders. When the chamber is closed, the switching device opens the tap arranged

  between the vacuum pump and the chamber while maintaining the

  binets arranged between the vacuum pump and the bladders in position

  open. Thus, the bladders are kept in the decent state.

  For example, in one embodiment of the invention,

  the invention, the air is removed from the chamber during a period of time.

  from 5 to 15 seconds. This evacuation process is preferably applied to such an extent that air is discharged from the chamber in a proportion of between about 50 and 98%. The switch actuated by closing the chamber is a timer switch that is set to remain closed for a period of time

  predetermined. At the end of this period, a second

  timer switch (which is also set to remain closed for a predetermined period of time) is actuated, this switch holds the vacuum pump in operation

  and now open the faucet arranged between the chamber and.

  the vacuum pump. However, the actuation of the second interrup-

  causes the valves placed between the pump to close

  empty and the bladders and the opening of the valves of the ves-

  which connect them to the atmosphere. Thus, the difference between the depression prevailing in the chamber and the atmospheric pressure causes a very rapid swelling of the bladders which thus quickly move the tray upwardly inside the chamber towards the means of setting

in shape.

  In a preferred embodiment of the invention, the air or the gas, or the atmosphere, is allowed to enter the

  bladders for a period of between 0.2 and 2 seconds.

  As noted above, the longitudinal and transverse bars extending down the grid means

  of shaping come in contact with the dough and maintain-

  Thus, the assembled portions during the continuation of the evacuation of the air from the chamber. As described, the vacuum pump is running and is connected to the chamber by the open tap during the execution of this operation. Following the expiration of the period of time during which the second switch is kept closed, the valves arranged between

  the bladders and the atmosphere close and the faucets

  between the bladders and the vacuum pump open at the same time as the valve arranged between the chamber and the atmosphere.

  opens and the tap placed between the chamber and the pump

empty pe is closed.

  The communication of the bladders with the pom-

  empty and the rapid introduction of the atmosphere into the

  the chamber cause deflation of the bladders and, thus,

  placing the tray and the food product away from the shaping means. The rapid reintroduction of air or gas (atmosphere) into the chamber also causes the

  between them parts of the paste surrounding the por-

  tions. The upper part of the chamber is articulated to the lower part of this chamber with the interposition of a suitable spring. As it is understood, while the vacuum is applied inside the chamber, it is

  maintained, by the action of the vacuum, in the closed position. This-

  during, as a result of the rapid reintroduction of air or gas into the chamber followed by an equalization of the atmosphere

  inside and outside the room, one can provoke

  the opening of the upper part or its displacement

  away from the bottom.

  The means for moving the plate and / or the shaping means can be constituted by

  elements other than bladders. For example, we could use

  to use mechanical means of lifting or moving

  or cylinders (such as hydraulic or pneumatic cylinders)

c).

  Following the rapid introduction of the atmosphere

  re in the room, remove the tray and you can cook

  or freeze the food product as needed.

  In one embodiment of the invention,

  presented in the drawing, the shaping means can be

  equipped with means of printing or hot stamping for

  to mark the food product during its coating.

  In this embodiment of the invention, heating wires are

  appropriate, for example, can be used in combination

  with the means of shaping and can, for example,

  extend between the longitudinal and transverse bars

dirty grid.

  In addition or alternatively, the grid may be provided with appropriate means of connection to a source of electric power and it may also be provided with

  current or other appropriate means of connection,

  Replaceable heating elements are also used. AIN-

  if, in use, the elements can be connected to sockets or other electrical connection means of the grid in a substantially interchangeable manner for the purpose of marking or hot printing the food products. This offers the advantage that different elements can be mounted

  in the means of shaping for the purpose of marking or im-

* Primer different food products and that these

  may be removed and replaced for cleaning purposes.

  yage and repair. The heating means can be used

  in combination with an appropriate timer with

  appropriate switches It is important that the heating wires

  children are switched on only for a short period of time

  time period. In addition, it is very important that, when the dough is in contact with the heating son, these son are heated red or very hot to avoid that the

  paste does not stick to these threads. As it is understood, it is important

  as long as the dough is not in contact with the heating wires

  for a significant period of time otherwise, instead of a mark or impression appearing on the dough,

it would be burned.

  In one embodiment of the invention, there is provided a suitable microswitch which can be used

  in combination with the main board.

  main water 31 may, during its uprising

  tion of the shaping means, actuate the switch which, in turn, puts the heating son under tension for a period of time sufficient for the dough or material

  sheet is placed in contact with the heating wires dtu-

  in a way that allows proper marking and avoids

  burning or burning. If desired, control means, such as a timer and a switch, can be provided.

  on the outside of the chamber housing to allow for

  to power up the heating means in order to

  mark or print food products.

  It has been found that the sequence of labeling or im-

  the pressure must, to be ideal, last between 1.2 and 2.2 seconds.

  although it has been found preferable to use a

  marking that lasts for a period of 1.6

  of. This, however, depends on the type and length of the heating wire used. Referring now to FIG. 8 which shows a schematic diagram of the method of the invention. As we

  includes food being taken from a storage warehouse

  dry and are prepared, weighed and cooked according to the desired recipe. The food product is then placed

  or stuffing into trays and freeze in a freezer

  cold air circulator. In this way, the stuffing is then stabilized in a form in which it can be used. The food product is removed from the trays and stored in a freezer or refrigerated warehouse in the form of slabs or plates at a temperature of about

  -20 'C. When it is desired to use the staple food product

  bilized, the frozen slices can be formed or cut into strips using a band saw or other cutting means

  appropriate, then the bapdes can be divided into portions

reading a band saw or whatever.

  The material in sheet or paste (in this mode of

  embodiment of the invention) is formed with products from

  from the dry storage warehouse that are weighed, souniis

  to a kneading operation of the dough and the dough is then

  rolled or rolled to the desired thickness.

  As shown in the diagram of FIG. 8, the stabilized fat and the enamel material are then subjected to the treatment.

  approximately as described. Then remove them from the tray and remove the excess paste

  (for example, the one around the periphery).

  The prepared food products are then stacked and stored in a storage location (e.g.

  in a freezer) or they are cooked and stored

get in a storage location.

R EV E N DI C A T IONS

  1 - Process for manufacturing food products

  characterized in that it comprises the following steps: 1 - one or more pieces of stuffing substance (1) are trapped between layers of soft, edible sheet material (3); 2 - the gas is removed from the space surrounding the stuffing and between the layers of sheet material;

  3 - a gas is introduced around the stuffing and said sheets

  them so that this gas compresses the leaves one towards

the other and around the farce.

  2 - Process according to claim 1, characterized in that it comprises the following phases: the stuffing (1) is placed on a lower sheet (3a); and placing an upper sheet (3b) on the lower sheet (3a) and on the scarf

  carried by this lower sheet.

  3 - Process according to any one of the claims

  1 and 2, characterized in that the sheets are positioned

  (3) around several pieces (1) of stuffing so as to form

sea several portions or regions.

  4 - Process according to any one of the claims

  1 to 3, characterized in that at least some parts (5) of the sheets (3) intended to be joined together are moistened or moistened before the stuffing (1) is imprisoned.

between said sheets.

  5 - Process according to claim 4, characterized in that humidifies or humidifies at least some parts

(5) of the lower sheet (3a).

  6 - Process according to any one of the claims

  1 to 5 and according to which at least one tray is used

  having several cavities separated by

  vees, characterized in that it comprises the following phases: a lower sheet (3a) is placed on the plate (35); we

  place the stuffing (1) on the bottom sheet at

  approximately corresponding to the cavities (37) of the tray; placing an upper sheet (3b) on the lower sheet and on the stuffing (1) so that the stuffing is trapped between said sheets; andmeans (40) are applied to the tray so that the regions of the sheet material adjacent to the raised portions (38) of the tray are brought into contact so as to substantially completely coat the stuffing and imprison the stuffing. ci between

said sheets.

  7 - A method of manufacturing food products characterized in that it comprises the following phases: 1-there is a stuffing (1) sandwiched between layers of soft and edible sheet material (3); 2- the gas is evacuated

  the space surrounding the stuffing and between the sheets, 3-

  the means of formatting against the material

  around regions in which the stuffing is trapped between the sheets, so as to weld the material into

  leaf around the regions containing the stuffing; 4- introduce

  dug a gas around the stuffing and leaves so that the gas

  compressing said flexible sheets against one another

  to solder them around the stuffing.

  8 - Process according to any one of the claims

  1 to 7, characterized in that it is implemented in a vacuum chamber (30) that can be opened.

  closed, the aforementioned phases of evacuation and introduction

  duction of a gas being performed while the chamber is

closed.

  9 - Process according to claim 8 and following

  which one uses a plate and means of formatting dis-

  placed inside the chamber, this process being characterized

  in that after the evacuation of the gas is actuated a device for bringing the plate (35) and the forming means (40) against each other so as to weld together the sheets (3a, 3b) around regions containing stuffing. The method of claim 9 wherein said platen is mounted on a platen support movable relative to said platen means.

  shaped by inflation and deflation of bladders, this

  assigned being characterized in that inflates and deflates the

  bladders (32) for moving the plate (35).

  II - Process according to any one of the claims

  1 to 10, characterized in that the gas is evacuated during

  a period of time between 5 and 15 seconds.

  12 - Process according to claim 10, characterized

  in that the gas is discharged for a period of 7 seconds.

  13 - Process according to any one of the claims

  9 to 12 and according to which heating means are used.

  in combination with the means of shaping, this

  assigned being characterized by operating the heating means

  during a predetermined period of time so as to

  apply heat to an upper surface of the material

  re sheet to print or hot stamp said material

in sheet.

  14 - Process according to claim 13, characterized

  in that the heat is applied during a period of

  time between 1.2 and 2.2 seconds.

  15 - Process according to claim 14, characterized

  in that the heat is applied for 1.6 seconds.

  16 - Process according to any one of the

  cations 1 to 15, characterized in that the stuffing is stabilized.

  17 - Process according to any one of the

  cationsl to 16, characterized in that the stuffing is pre-frozen.

  18 - Process according to any one of the

  cations 1 to 17 characterized in that the sheet material is

dough.

  19 - Apparatus for making food products

  characterized in that it comprises a surface (36) for

  carry a lower layer (3a) of sheet material

  full and edible, one or more pieces (1) of a

  forming stuffing placed on the lower layer and a

  top layer (3b) of flexible sheet material and

  tible means to allow the evacuation of gas from

  J pace surrounding stuffing and leaves and ways to

  introduce a gas around the stuffing and leaves of

  so that the gas compresses the sheets towards each other and

around the farce.

  Apparatus according to claim 19, characterized

  in that it includes means for shaping

  cents to the support surface (36) but spaced therefrom,

  and means (32) for moving at least one of the two

  formed by the means of shaping and by the

  support surface relative to the other of these elements.

  21 - Apparatus according to claim 20 characterized

  characterized in that it is arranged inside a chamber (30) capable of being opened and closed, this chamber being adapted to allow the evacuation of air or a gas from said chamber and to allow the entry of air or gas

in said chamber.

  22 - Apparatus according to claim 21, characterized

  characterized in that it comprises a vacuum pump, bladders (32) being provided to allow said relative movement of at least one of the two elements constituted by the means of

  shaping (40) and the support surface (36), the ves-

  sieves (32) being capable of being inflated and deflated, a valve being provided to allow the chamber to be connected to the atmosphere, a valve connecting the vacuum pump to the chamber, a valve or valves connecting the vacuum pump to the bladders, and one or more faucets connecting the bladders with

1 atmosphere.

  Apparatus according to claim 22, characterized

  in that the chamber is adapted to be open and comprises a lid which can be closed, and in that it comprises a switching device so that, when the lid is closed, a timer is operated for a first period of time. predetermined time during

  from which taps are actuated to set the room

  (30) in communication with the vacuum pump and the bladders (32) in communication with the vacuum pump to thereby remove air from the interior of the chamber and maintain the bladders at. swollen condition, so that on expiration

  of the first predetermined period of time, another half

  The valve is operated for a second predetermined period of time during which the valves arranged between the vacuum pump and the bladders are closed and the valves are closed.

  between the bladders and the atmosphere are open,

  thus voiding the inflation of the bladders and the displacement of at least one of the two elements constituted by the means of

  shaping and by the support surface in relation to the

  of these elements, the expiration of said second predetermined period of time causing the closing of the valves arranged between the bladders and the atmosphere, the opening of the valves arranged between the bladders and the vacuum pump and

  the opening of the valve arranged between the atmosphere and the chamber

  therefore deflating the bladders and displacing them

  at least one of the two elements consisting of

  the shaping means and the support surface

  away from the other elements and the reintroduction or

  quick entry of air or gas into the room.

  24 - Apparatus according to any one of the

  19 to 23 characterized in that the support surface (36) is provided with a series of cavities (37) separated by

  each other by a series of raised portions (38).

  Apparatus according to any of the claims

  19 to 24, characterized in that said shaping means (40) is approximately grid-shaped having a series of diagonally extending arms or bars (41, 42) which correspond approximately to the raised portions (38) of the support surface (36)>

  Apparatus according to any of the claims

  cations 19 to 25, characterized in that the support surface

  (36) is formed by a plate (35) provided with a series of

(37).

  Apparatus according to any of the claims

  cations 19 to 26, characterized in that the support surface

  (36) is movable relative to the shaping means (40).

  28 - Apparatus according to any one of the

  19 to 26, characterized in that the shaping means (40) are movable relative to the support surface

(36).

  29 - Apparatus according to any one of the

  cations 19 to 26, characterized in that the support surface

  (36) and the shaping means (40) are both movable

the one with respect to the other.

  Apparatus according to any of the claims

  cations 19 to 29, characterized in that heating wires

  are provided in combination with said setting means

  me (40) and that control means are provided for

  determine and control the operation of the heating wires.